Cous Cous, bean and corn salad

This is very fast and easy...a great last minute, low-fat Vegetarian lunch idea. This serves 2 for lunch, or 4 as a side to accompany a main meal.

Ingredients:

• 1 cup cous cous (I used cous cous in a box which you just add boiled water to and let set for 5mins)
• 400g tin of kidney beans or chick peas
• 400g tin corn kernels
• 2-3 tablespoons salsa
• 6-8 sun-dried tomatoes, sliced
• 1/4 cup black sliced pitted olives
• 1/2 red or green capsicum

Optional:

• 1 tsp basil, chopped
• 1 tablespoon parsley, chopped
• Salt, pepper and chilli flakes to taste

Method:

1. Cook the cous cous as per instructions
2. When cous cous has cooled to your liking, to a bowl add all ingredients and stir
3. Serve either warm or cold...D-E-L-icious  XD

Low-fat Bean Salad

This bean salad has very little oil, is fast, easy and tasty. It serves 4 as a side, or 2 as a main...a nice lunch idea for Vegans and/or Vegetarians =)

Ingredients:

• 750g tin of 4 bean mix
• 2 large sticks celery, finely chopped
• 1/4 green capsicum, finely chopped
• 1/2 cup uncooked cous cous (prepare as per packet instructions)

Dressing:

• 1 tsp good quality olive oil
• Juice from half a lemon
• 1/4 tsp caster sugar
• 1/2 garlic clove, crushed

Note: You can double the dressing if you like, but the quantities in the recipe results in a very lean salad. These quantities are just enough to moisten the beans and cous cous and stirs through nicely.

Method:

1. Cook the cous cous as per packet directions and let cool to room temperature (it only takes a few minutes)
2. Place the beans in a medium sized bowl, add the cous cous and the chopped vegetables
3. Add the oil, sugar, garlic & lemon juice
4. Stir well and serve.  D-E-L-icious  XD

Note: This salad is also nice with tuna stirred through - just ensure you drain the tuna really well to keep it low-fat.